gulf crown seafood
Experience the Taste of Louisiana
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Photo: Chef Ernest

This classic American success story began in 1993 when Ernest Prejean, a Lafayette native, accepted a job as the new dishwasher at Prejean's Restaurant. After only a year, Ernest Prejean began an upward trek toward the position he has held since 2005, Chef de Cuisine.

Prejean has won some 36 medals from various culinary competitions locally and nationally. In 2004, Prejean won Best of Show at the Acadiana Culinary Classic with his veal creation. His last entries in the 2007 Baton Rouge Culinary Classic earned him two more Gold medals.

As Chef de Cuisine, Prejean manages all aspects of one of Louisiana's busiest kitchens. From overseeing daily operations to assisting with the development of new recipes, Prejean is a mild mannered man who upholds the standard of excellence guests have come to expect from Prejean's Restaurant.

Experience the Taste of Louisiana with These Recipes

Barbeque Shrimp


1/2 cup olive oil
2 tsp. ground black pepper
2 tsp. chopped basil
1/2 tsp. thyme
1 tsp. oregano
1 tsp. tobasco
1 Tbsp. minced garlic
1 Tbsp. sugar
1/4 cup Abita Amber Beer
1 Tbsp. worcestershire sauce
1 lb. (50-60) medium shrimp
salt to taste


In a medium size skillet, heat olive oil over a medium fire. Add black pepper, basil, thyme and oregano and saute' for 3 minutes, stirring around. Add garlic and cook for one minute longer.

Next add Worcestershire sauce and beer and cook for another minute, then deglaze pot with sugar.

Next add shrimp and cook for 4 to 5 minutes, then remove from fire.

Finish off with tobasco, then enjoy.

Fire Roasted Red Peppers & Sweet Bay Shrimp Bisque


4 medium red bell peppers
2 tbsp unsalted butter
1/2 cup diced green onion bottoms
1 tsp fresh minced garlic
1/2 cup diced shallots
1/4 cup diced celery
1 cup cream of shrimp soup
1/4 cup sherry
2 tbsp brandy
2 cups shrimp stock
3/4 cup heavy whipping cream
3 tbsp blonde roux
1 lb sweet bay shrimp


Place peppers on an open fire and char them until their skins are blackened and the peppers are tender. Remove from fire and place peppers in a bowl. Cover the bowl with saran wrap and let peppers set for five minutes. Uncover and peel off the black skin and the seeds and rinse with cold water. Place peppers in food processor and puree for 3 minutes. Save for later use. Next in a heavy pot over high heat melt butter then add onion bottoms, garlic, shallots and celery and sauté them for 4 minutes. Deglaze with sherry and brandy and ignite to burn off alcohol. Add shrimp soup, shrimp stock, pureed peppers and heavy cream and cook until pot comes to a light boil. Add roux little at a time and stir to mix well. Cook soup for 8 minutes longer stirring mixture. Next add shrimp and cook for 5 minutes longer, then remove from fire and serve.

Blonde Roux:

1 cup unsalted butter 1 ¼ cup all-purpose flour

In a sauce pan melt butter over medium fire. Once butter is totally melted remove from fire. Slowly start to add flour and stir mixture with a wire whip until flour and butter is a smooth mixture. Makes 2 cups. Can store unused roux in covered bowl at room temperature or refrigerator.

Shrimp Creole


3 Tbsp. unsalted butter
2 cusp diced celery
2 cups diced onions
1/4 cup minced garlic
1 tsp. white sugar
2 Tbsp. all-purpose flour
1 tsp. salt
1 tsp. ground black pepper
1 cup cream of shrimp soup
1/2 tsp. cayenne pepper
2 cups crushed tomatoes
2 cups rotel tomatoes
2 tsp. granulated garlic
1 tsp. granulated onion
2 cups tomato sauce
1 Tbsp. tobasco
2 lbs. (50-60) medium shrimp


Heat butter in a Dutch oven over medium heat. Saute' celery and onions for 3 minutes. Add garlic and cook for another 2 minutes.

Next add tomatoes and saute' for 2 more minutes, then add flour, all spices, tomato sauce and shrimp soup. Bring to a boil, then lower heat and let mixture simmer for 25 minutes.

Add shrimp and let cook for 10 minutes or until shrimp are cooked.

Remove from fire and finish off with hot sauce and enjoy.


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